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Spiced Oil ethnic, pasta, salads, sauces 1/2 carrot 1 slice lime 1 slice lemon 1 fresh bay leaf 4 fresh basil leaves 1 sprig thyme 3 garlic cloves- unpeeled 1 teaspoon black pepper 1 slice red pepper 3 1/2 cup olive oil 1 sprig fresh rosemary 1 slice tomato 2 shallots 1 teaspoon red pepper 1 scallion Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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